The chef manager / Michael Baskette.
By: Baskette, Michael.
Publisher: Upper Saddle River, NJ : Pearson / Prentice Hall, c2007Edition: 2nd ed.Description: x, 326 p. : ill. ; 24 cm.ISBN: 0131189131 (pbk.); 9780131189133 (pbk.).Subject(s): Food service management | CooksDDC classification: 647.95068
Contents:
1. The structure of food service in historical perspective - 2. Managing for quality in food service operations - 3. Management and supervision - 4. The chef leader - 5. Strategic management for the professional chef - 6. A new age for quality food service.
Item type | Current location | Shelf location | Call number | Copy number | Status | Notes | Date due | Barcode |
---|---|---|---|---|---|---|---|---|
Main Collection | Taylor's Library-TU | 647.95068 BAS (Browse shelf) | 1 | Available | SHTEx,70002,03,AD | 5000035721 | ||
Main Collection | Taylor's Library-TU |
Floor 4, Shelf 21 , Side 2, TierNo 2, BayNo 7 |
647.95068 BAS (Browse shelf) | 1 | Available | SCAFS,70003,03,AD | 5000035878 |
Browsing Taylor's Library-TU Shelves Close shelf browser
647.95068 BAR Successful restaurant design / | 647.95068 BAR 2013 Bar and beverage management / | 647.95068 BAS The chef manager / | 647.95068 BAS The chef manager / | 647.95068 BES Le restaurant : | 647.95068 BHA Food and beverage management / | 647.95068 BIR Design and layout of foodservice facilities / |
Includes bibliographical references (p. 318-319) and index.
1. The structure of food service in historical perspective - 2. Managing for quality in food service operations - 3. Management and supervision - 4. The chef leader - 5. Strategic management for the professional chef - 6. A new age for quality food service.